Almond, Prunus

As early as 1908, Rosenthaler found in the ferment mixture of emulsin a u-oxynitrilase , which directed the addition of hydrocyanic acid (hydrogen cyanide) to benzaldehyde asymmetrically to give x-hydroxybenzeneacetonitrilc (mandelonitrile)9. This result was confirmed1 °, however, it was not until 1963 that Pfeil ct al. first isolated and characterized the enzyme (R)-oxyni-trilase [EC 4.1.2.101 from bitter almonds (Prunus amygdalus)1 12. The yellow-colored enzyme contains a flavin-adenine dinucleotide (FAD)11 and loses its activity by splitting off this prosthet-... 

Monagas M, Garrido I, Lebron-Aguilar R, Bartolome B and Gomez-Cordobes C. 2007. Almond (Prunus dulcis (Mill.) D.A. Webb) Skins as a potential source of bioactive polyphenols. J Agric Food Chem 55(21) 8498-8507. 

Inhibition of cytochromes of electron transport system can be caused by cyanogenic glycosides, such as amygdalin (Fig. 11.14) in bitter almonds, Prunus amygdalus, linamarin and lotaustralin in clover and birdsfoot trefoil, or dhurrin (Fig. 11.14) in Sorghum vulgare. The potent effect of cyanide on cell respiration has given rise to a recent serious conservation problem. In Southeast Asia, divers stun fish on coral reefs with a blast of cyanide to collect them for the aquarium trade. In the process, many fish are killed and the corals bleached, because their symbionts die (e.g. Payne, 2001). 

Flavonols Almond Prunus dulcis) seedcoat Linear (+) THAP 320... 

Bitter almond Prunus amygdalus Batsch. van amara (DC.) Focke Benzaldehyde (min. 98)... 

Catechin and the proanthocyanidin prodelphinidin B3 are, respectively, the major monomeric and dimeric flavan-3-ols found in barley and malt where prodelphinidin B3 is the main contributor for the radical scavenging activity [Dvorakova et al., 2007], Proanthocyanidins have also been detected in nuts. Hazelnuts (Corylus avellana) and pecans (Carya illinoensis) are particularly rich in proanthocyanidins containing ca. 5 g kg, whereas almonds (Prunus dulcis) and pistachios (Pistachio vera) contain 1.8-2.4 mg kg 1, walnuts (Juglans spp.) ca. 0.67 g kg, roasted peanuts (Arachis hypgaea) 0.16 g kg, and cashews (Anarcardium occidentale) 0.09 g kg 1 [Crozier et al., 2006c]. Dark chocolate derived from the roasted seeds of cocoa (Theobroma cacao) is also a rich source of procyanidins [Gu et al., 2004], Monomeric flavan-3-ols and the proanthocyanidin B2, B5 dimers, and Q trimer are found in fresh cocoa beans (Fig. 1.13). Flavan-3-ols have also been detected in mint... 

Almond Prunus amygdalus var. dulcis, or var. amara (Rosaceae) seed 40-55 oleic (62-86), linoleic (7-30), palmitic (4-9), stearic (1-2) emollient base, toiletries, carrier oil (aromatherapy)... 

Native HNLs from bitter almonds (Prunus amygdalus), cassava (Manihot escu-lenta), millet (Sorghum bicolor), and flax (Linum usitatissimum) were repeatedly used in the synthesis of chiral cyanohydrins [39, 41, 197]. Cyanohydrins are versatile building blocks in natural product synthesis, giving organic chemists the possibility of introducing all kinds of functional groups (Fig. 38) [198]. 

Another application of HNLs can be found in the chemoenzymatic synthesis of the broadband antibiotic thiamphenicol and its fluorinated derivative florfenicol [203]. The conversion of 4-methylsulfanyl-benzaldehyde to the mandelonitrile was catalyzed by a novel enzyme from a Chinese almond (Prunus communis L. var. dulcis Borkh). A concentrated powder from the kernels was prepared and a mixture of the cmde meal, aldehyde, and HCN was stirred in isopropyl ether at room temperature for 12 h, yielding the cyanohydrin with 99% ee after recrystallization. The building block formed was then successfully applied in the total synthesis of thiamphenicol and florfenicol (Fig. 41). 

Flowering almond Prunus glandulosa ST Sycamore Platanus spp. T... 

Do not confuse sweet almond with bitter almond (Prunus amygdalus var umu. a). The essential oil is extracted by steam distillation after maceration of pressed nuts. A major component is benzaldehyde (95%), which is moderately toxic. Hydrocyanic acid is also formed, which is poisonous. It is not suitable for aromatherapy but is used in the food industry. 

Almond Prunus dulcis, P. amygdalis, Amygdalis communis). Almond oil is generally considered as an oleic-rich oil (65-70%), but its fatty acid composition can vary widely. The triacylglycerol composition of the oil has also been reported. Low-saturated, high-monounsamrated oils show high oxidative and cold weather stability (i.e., they are slow to deposit crystals) (65, 66). 

Almond oil is expressed from the seeds of the bitter or sweet almond, Prunus dulcis (Prunus amygdalus Amygdalus communis) var. amara or var. dulcis (Rosaceae). See also Section 4. 

Prunus dulcis var. dulc. See Almond Prunus persica. See Peach Prunus salicina. See Plum, Japanese Pseudococcidae. See Mealybugs Pseudomonas blight, pear and, 170 Pseudomonas marginalis, 418 Psila rosae. See Carrot rust flies Psyllas, pear. See Pear psyllas Psyllids. Buxus and, 51 Pumpkin, 213... 

Sanchez Bel P, Martinez-Madrid MC, Egea I, Romojaro F. Oil quality and sensory evaluation of almond (Prunus amygdalus stored after electron beam processing). JAgricFoodChem2005 53(7) 2567 73. 

Benzaldehyde Bitter almond Bitter almond (Prunus amygdalus var. amara)... 

The (R) -oxynitrilase from the almond Prunus amygdalis has unusually low substrate specificity and gives good yields of a variety of cyanohydrins 126 providing that the reaction medium has two phases to inhibit the uncatalysed addition of HCN to the aldehyde.38... 

R)-Oxynitrilase Origin bitter almonds (Prunus amygdalus) JUlich Enzyme Products... 

Pascual-Albero, M.J., Perez-Munuera, I., and Lluch, M.A. 1998. Cotyledon structure of raw, soaked and roasted almond (Prunus amygdalus L.), Food Sci. Tech. Int., 4 189-197. 

Sathe, S.K., Solubilization, electrophoretic characterization and in vitro digestibility of almond Prunus amygdalus) proteins, J. Food Biochem., 16, 249-264, 1993. 

Poltronieri, R, Cappello, M.S., Dohmae, N., Conti, A., Fortunato, D., Pastorello, E.A., Ortolani, C., and Zacheo, G., Identification and characterization of the IgE-binding proteins 2S albumin and conglutin gamma in almond Prunus dulcis) seeds, Int. Arch. Allergy Immunol., 128, 97-104, 2002. 

Venkatachalam, M., Tenber, S.S., Ronx, K.H., and Sathe, S.K., Effects of roasting, blanching, autoclaving, and microwave heating on antigenicity of almond (Prunus dulcis L.) proteins, J. Agric. Food Chem., 50, 3544-3548, 2002. 

Tawde, R, Venkatesh, Y., Wang, R, Teuber, S.S., Sathe, S.K., and Roux, K.H., Cloning and characterization of profilin (Pru du 4), a cross-reactive almond (Prunus dulcis) allergen, J. Allergy Clin. Immunol., 118, 915-922, 2006. 

Abolhassani, M. and Roux, K.H., Cloning and expression of an allergenic 60S acidic ribosomal protein of almond Prunus dulcis) (unpublished). Direct Submission to NCBI, Accession no. ABH03379.1, 2006. 

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